Add-on Tomatillo Shrimp Recipe

Tomatillo Shrimp

1. 1

   Prepare ingredients

   Pat shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt and a pinch of black pepper. Husk and rinse tomatillos to remove sticky residue. Peel and quarter the white onion. Peel garlic cloves. Remove stem and seeds from the jalapeño if you prefer milder heat.

2. 2

   Roast tomatillos and aromatics

   Preheat broiler (or a dry skillet) to high. Place tomatillos, jalapeño, onion quarters, and unpeeled garlic cloves on a rimmed baking sheet lined with foil. Broil about 6–8 minutes, turning once, until charred/blistered and softened. If using a skillet, cook over medium-high heat until charred on all sides, 8–10 minutes. Let cool slightly.

3. 3

   Make tomatillo sauce

   Peel garlic and transfer charred tomatillos, jalapeño (remove seeds if desired), peeled garlic, onion, cilantro, lime juice, cumin, remaining 3/4 tsp kosher salt, 1/8 tsp black pepper, and 2 tablespoons water to a blender or food processor. Blend until smooth, adding up to 1–2 more tablespoons of water if needed to reach a saucy but slightly thick consistency. Taste and adjust salt, lime, or heat as desired.

4. 4

   Sear shrimp

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side, until just opaque and pink (internal temp ~120–130°F for shrimp added to sauce; if you prefer fully cooked before saucing, cook to 135–140°F). Remove shrimp to a plate and keep warm.

5. 5

   Combine shrimp with sauce

   Pour the tomatillo sauce into the skillet and bring to a gentle simmer over medium heat. Add the seared shrimp back to the pan and toss in the sauce for 30–60 seconds to finish cooking and pick up flavor. Do not overcook shrimp — they should be opaque and slightly firm.

6. 6

   Finish and serve

   Turn off heat and stir in chopped cilantro (reserve a little for garnish) and the final 1 tablespoon lime juice if you want brighter acidity. Taste and adjust seasoning. Transfer the tomatillo shrimp to a serving ramekin or plate as the add-on. Garnish with additional cilantro leaves. Serve warm as an add-on protein for bowls, tacos, salads, or as a side.

7. 7

   Notes

   If you need a quicker method, substitute 1 cup (240 ml) canned green salsa (salsa verde) and omit roasting/blending. For spicier shrimp, leave jalapeño seeds in or add 1/4 tsp red pepper flakes. Shrimp quantity listed yields roughly 1 serving as an add-on.